Ginger-Coconut Pork With Butternut Squash
ACTIVE TIME 25 MINUTES TOTAL TIME 5 HOURS, 30 MINUTES (SLOW COOKER)
1 HOUR (INSTANT POT)
SERVES 8
6 lb. boneless pork shoulder, trimmed and quartered1 medium butternut squash (2½ lb.), peeled, seeded, and cut into 2-in. chunks1 large yellow onion, cut into ½-in. wedges1 ½ cups coconut water (12 oz.)3 Tbsp. fish sauce3 Tbsp. soy sauce or tamari2 Tbsp. grated fresh ginger (from a 4-in. piece)3 cloves garlic, grated2 tsp. kosher salt½ tsp. freshly ground black pepperSteamed white rice, sliced scallions, and sliced red Fresno chile (optional), for serving
FOR THE SLOW COOKER: Line a 6-quart slow cooker with a slow cooker liner, if desired. Add pork, squash, onion, coconut water, fish sauce, soy sauce, ginger, garlic, salt, and pepper; stir to combine. Cover…
